Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition

Psychrotrophic lactic acid bacteria (LAB) are the prevailing spoilage organisms in packaged cold-stored meat products. Species composition and metabolic activities of such LAB spoilage communities are determined by the nature of the meat product, storage conditions, and interspecies interactions. Ou...

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Detalles Bibliográficos
Publicado en:Appl Environ Microbiol
Main Authors: Andreevskaya, Margarita, Jääskeläinen, Elina, Johansson, Per, Ylinen, Anne, Paulin, Lars, Björkroth, Johanna, Auvinen, Petri
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology 2018
Assuntos:
Food Microbiology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC6007109/
https://ncbi.nlm.nih.gov/pubmed/29678911
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00554-18
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